Method for preparing sesame-flavored betel nut

A production method and technology of betel nut, which is applied in confectionary, confectionary industry, food science, etc., can solve the problems of poor chewing feeling of betel nut fiber, easy slag drop of fiber, no juice feeling, etc., and achieve good chewing feeling and chewing taste Good, protect your health

Inactive Publication Date: 2018-11-09
湖南宾之郎实业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 1. Chemical softening method: Adding food-grade sodium carbonate or sodium bicarbonate in the seed soaking stage can soften the betel nut fiber, but treating the betel nut with a large dose of sodium carbonate or sodium bicarbonate purely for the purpose of softening the fiber will have a certain bitterness Taste, seriously affect the taste;
[0006] 2. Biological softening method: Adding enzyme preparations (mainly cellulase, hemicellulase, ligninase, pectinase, etc.) in the hair-making or aroma-steaming stage can improve the softness of betel nut fiber very well, but the enzyme The preparation is likely to cause many problems such as poor chewing feeling of betel nut fiber, no juice feeling, easy fiber dregs, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A method for preparing sesame-flavored betel nuts processed by a steam explosion process, comprising the following steps:

[0042] 1) Seed selection: select betel nuts with full grains, good appearance, 48-60 mm in length, and light yellow-green color, and focus on removing unqualified seeds (such as product blending, fruit opening, etc.);

[0043] 2) Seed soaking: put the betel nut selected in step 1 into the soaking seed tank, add clear water with 3 times the standard amount of fruit weight in the soaking seed tank, fully soak for 2 hours to make the betel nut absorb until the water content is 30%;

[0044] 3) Steam explosion: Put the betel nut treated in step 2 into a steam explosion tank after bubbling and cleaning, feed saturated water vapor, make the saturated water vapor pressure reach 0.1MPa, and maintain the saturated water vapor pressure for 180s at a temperature of 125°C. Let the steam explode within 0.1s;

[0045] 4) Hair making: Put the betel nut treated i...

Embodiment 2

[0065] A method for preparing sesame-flavored betel nuts processed by a steam explosion process, comprising the following steps:

[0066] 1) Seed selection: select betel nuts with full grains, good appearance, 48-60 mm in length, and light yellow-green color, and focus on removing unqualified seeds (such as product blending, fruit opening, etc.);

[0067] 2) Seed soaking: put the betel nut selected in step 1 into the soaking seed tank, add clear water of 4 times the standard amount of fruit weight in the soaking seed tank, fully soak for 3 hours to make the betel nut absorb until the water content is 35%;

[0068] 3) Steam explosion: Put the betel nut treated in step 2 into the steam explosion tank after bubbling and cleaning, feed saturated water vapor, make the saturated water vapor pressure reach 0.3MPa, and maintain the saturated water vapor pressure for 120s at a temperature of 135°C. Let the steam explode within 0.2s; 4) Hair making: Put the betel nut treated in step 3 i...

Embodiment 3

[0088] A method for preparing sesame-flavored betel nuts processed by a steam explosion process, comprising the following steps:

[0089] 1) Seed selection: select betel nuts with full grains, good appearance, 48-60 mm in length, and light yellow-green color, and focus on removing unqualified seeds (such as product blending, fruit opening, etc.);

[0090] 2) Seed soaking: put the betel nut selected in step 1 into the soaking seed jar, add clear water of 4 times the standard amount of fruit weight in the soaking seed jar, fully soak for 2.5 hours to make the betel nut absorb until the water content is 33%;

[0091] 3) Steam explosion: Put the betel nut treated in step 2 into a steam explosion tank after bubbling and cleaning, and feed saturated water vapor to make the saturated water vapor pressure reach 0.3MPa, the temperature is 138°C, and after maintaining the saturated water vapor pressure for 150s, Let the steam explode within 0.25s;

[0092] 4) Hair making: Put the betel...

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PUM

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Abstract

The invention discloses a method for preparing sesame-flavored betel nut, comprising the following steps: immersing and cleaning betel nut, carrying out physical pre-treatment by a steam blasting technology, fermenting, roasting seeds, cutting seeds and removing stones, adding bittern, airing, wrapping the bittern-added betel nut with sesame and packaging. The steam blasting technology is adoptedin fabric softening and sterilizing of the edible betel nut for the first time, and the use of a sweetener, flavours and fragrances and preservatives in the subsequent processing is minimized. By selecting the healthy food sesame, the image of edible betel nut in people's minds is corrected, the natural quality of the betel nut food is restored, the quality of betel nut is improved, the health ofconsumers is guaranteed, and the scientific consumption is guided. And a new expression of ''steam blasting + betel nut + sesame'' is created, and health value added and core competitiveness of the edible betel nut are enhanced.

Description

technical field [0001] The invention relates to a method for making betel nuts, in particular to a method for making sesame-flavored betel nuts processed by a steam explosion process. Background technique [0002] Betel nut (Areca catechu L.) is the mature seed of Areca (Areca) plant in the palm family (Palmmaceae). (betel nut, amomum, puzzle, Morinda officinalis) the first. Many studies at home and abroad have found that betel nut and its extracts have the functions of inhibiting Helicobacter pylori, treating gastritis and duodenal ulcer, adjuvant treatment of depression, anti-oxidation, dilating blood vessels, lowering blood pressure, blood sugar, digestion and accumulation, and promoting gastrointestinal advancement. And many physiological functions such as digestion and absorption. [0003] At present, the process of eating betel nut in Hunan is as follows: using green fruit as raw material, selecting seeds, cleaning, soaking seeds, boiling seeds, steaming seeds, hair ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36A23L5/10A23L5/20
CPCA23G3/364A23G3/48A23L5/13A23L5/21
Inventor 陈晓肖东赵志友巢雨舟聂忠前左文志
Owner 湖南宾之郎实业集团有限公司
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